Continuing with sharing the recipes for the chicken dijonnaise and potato cake dinner, here's the chicken one (For potato cake recipe, click here).
Lay out 8 deboned chicken breasts (you can lay 2 at a time with one on top of the other). Lightly season with salt and pepper and bake for 30 minutes in a 400 degrees oven.
In a sauce pan:
Melt 3 Tbsp butter then add 0.25 cup minced onions
When onions are soft, add 2 Tbsp flour and cook for 1 minute
Add 0.25 cup white wine, 0.5 cup chicken stock, 0.25 cup heavy cream and 2 tsp dijon mustard
Cook while whisking until thickens
Pour the sauce over the chicken and sprinkle with walnuts.
Chicken Dijonnaise - Country Inn Cookbook
Lay out 8 deboned chicken breasts (you can lay 2 at a time with one on top of the other). Lightly season with salt and pepper and bake for 30 minutes in a 400 degrees oven.
In a sauce pan:
Melt 3 Tbsp butter then add 0.25 cup minced onions
When onions are soft, add 2 Tbsp flour and cook for 1 minute
Add 0.25 cup white wine, 0.5 cup chicken stock, 0.25 cup heavy cream and 2 tsp dijon mustard
Cook while whisking until thickens
Pour the sauce over the chicken and sprinkle with walnuts.
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